I love simple salads that feel fancy and taste fresh. Arugula Pear Salad is one of those recipes I make when I want a quick dish that still feels special. I write this recipe so you can make it any night of the week.

My dad James taught me to dress a salad with care, and I still think of his laugh when I toss pears with arugula.

Gathering Your Ingredients

½ cup (60 grams) walnuts, lightly toasted
3 juicy and ripe pears, sliced
5oz (150 grams) baby arugula
4oz (110 grams) blue cheese, crumbled
1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon apple cider vinegar
2 teaspoons honey
½ teaspoons Dijon mustard
¼ teaspoon fine salt
⅛ teaspoon black pepper

The Tools That Help

I keep the tool list short. A sharp knife makes clean pear slices. A small bowl or jar helps me whisk the dressing. I like a salad bowl that is large enough to toss without bruising the leaves. You will also want a cutting board, a spoon, and a baking sheet if you toast walnuts in the oven. A salad spinner helps wash and dry the arugula fast and keeps the salad crisp.

The Step-by-Step Process

Toast the walnuts in a dry pan or oven until fragrant and lightly brown.
Let the walnuts cool on a plate.
Wash and dry the arugula well.
Slice the pears thin and keep them from sitting too long.
Crumble the blue cheese into small chunks.
In a small bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Taste the dressing and adjust salt or honey as you like.
Place the arugula in a large bowl.
Add the pear slices on top of the arugula.
Sprinkle the toasted walnuts over the salad.
Scatter the blue cheese across the top.
Drizzle the dressing evenly over the salad.
Toss gently to combine and coat the leaves.
Serve right away so the arugula stays crisp and the pears stay fresh.

Lighter, Healthier Touches

I like to make small swaps when I need a lighter salad. Swap the blue cheese for feta to save some fat and still get a bright tang. Swap half the olive oil for plain Greek yogurt to make a creamier dressing with fewer calories. If you watch sugar, cut the honey by half and add a splash more vinegar for balance. For more fresh ideas that pair well with arugula, try a different fruit pairing such as in the Apple Cranberry Carrot Salad. I use small changes like these when I cook for kids or for a group that prefers less rich cheese.

Perfect Pairings

This salad plays well with many dishes. I serve it with roasted chicken for a full meal. It also pairs with grilled fish or a simple tart for a weekend lunch. For a festive table, I set this salad next to a pasta salad or a warm grain dish. If you like quick side dishes, try a chilled pasta side like the 20-minute Green Goddess Pasta Salad which adds bright herbs and keeps the meal light. For a starter course, you can add this salad to a plate with warm bread and a bowl of soup.

Common Stumbles to Avoid

I have made each mistake so you do not have to. Do not slice pears too early or they will brown. If your pears are too soft, they will not hold up well when tossed. Do not overdress the salad or the arugula will wilt. If you add salt to the pears directly, be gentle and use a light hand. If your walnuts are not toasted, the salad will lack a toasty crunch. Taste the dressing before you add it. I always taste and adjust; it saves a dish.

Storing Your Creation

I do not recommend storing the salad already dressed for more than a short time. If you must keep leftovers, store the dressed portion in an airtight container in the fridge for up to one day. Keep the pears and walnuts separate if you plan to store the salad for more than a few hours. Toasted walnuts keep in a sealed bag in the fridge for up to two weeks. Pears that you have sliced can sit in a bowl with a squeeze of lemon or a splash of vinegar to slow browning for a few hours. Blue cheese lasts longer in the fridge if wrapped well and will keep for several days.

A Final Warm Word

I make this Arugula Pear Salad when I want a fast dish that feels made with care. The balance of peppery greens, sweet pears, crunchy nuts, and bold cheese feels grown up and kind. I hope you make it and that it becomes a small joy in your week.

Answering Your Questions

How do I keep pears from browning in Arugula Pear Salad?

I press a little lemon juice or apple cider vinegar on the pear slices right after I cut them. That keeps them fresh for a few hours. You can also slice them just before you plan to serve.

Can I make Arugula Pear Salad ahead of time?

Yes, with a plan. I keep the dressing and crunchy ingredients separate. Store washed arugula in a paper towel lined container. Keep pears and walnuts in separate containers. Dress and toss just before serving.

What can I use instead of blue cheese in Arugula Pear Salad?

I swap blue cheese for feta or goat cheese if I want a milder flavor. You can also leave the cheese out entirely and add extra nuts or roasted seeds for texture.

I love the clean flavors of this salad and I hope you do too. If you try it, tell me how you changed it. Also, if you enjoy arugula in new ways, you might like my take on the Blackberry Avocado Arugula Salad.

Arugula Pear Salad

Author: sarah
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A fresh and fancy salad combining peppery arugula, sweet pears, crunchy walnuts, and bold blue cheese.

Ingredients

Scale

½ cup (60 grams) walnuts, lightly toasted
3 juicy and ripe pears, sliced
5 oz (150 grams) baby arugula
4 oz (110 grams) blue cheese, crumbled
1 ½ tablespoons extra virgin olive oil
1 ½ tablespoons apple cider vinegar
2 teaspoons honey
½ teaspoon Dijon mustard
¼ teaspoon fine salt
⅛ teaspoon black pepper

Instructions

Toast the walnuts in a dry pan or oven until fragrant and lightly brown.
Let the walnuts cool on a plate.
Wash and dry the arugula well.
Slice the pears thin and keep them from sitting too long.
Crumble the blue cheese into small chunks.
In a small bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Taste the dressing and adjust salt or honey as you like.
Place the arugula in a large bowl.
Add the pear slices on top of the arugula.
Sprinkle the toasted walnuts over the salad.
Scatter the blue cheese across the top.
Drizzle the dressing evenly over the salad.
Toss gently to combine and coat the leaves.
Serve right away so the arugula stays crisp and the pears stay fresh.

Notes

For a lighter version, swap blue cheese for feta and adjust dressing ingredients.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 350mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 7g
Cholesterol: 30mg

Keywords: salad, arugula, pears, blue cheese, walnuts, healthy